A Green Veggie LASAGNA

I’ve been making this lasagna for years. This is one of Paul’s favorite vegetarian dishes that I make. It is a bit laborious but well worth it! The magic to this recipe is the "green filling” which is just made of veggies. It is a fantastic dish for leftovers, I love to add an egg the next day. If you have extra “filling” it is great to add to scrambled eggs the next day too. Hope you enjoy!

Ingredients:

• 1 box lasagna pasta

• 1 Zuchini

• 2 bell peppers, your color of choice

• 1 (16 oz) bag of frozen spinach

• 3-5 large garlic cloves (your desired amount)

• 1 large yellow onion

• 1-2 small bags cut broccoli

• 2 bags mozza cheese

• Parmesan

• 2 cans Rao’s Red Sauce

• Oregano

• Basil

• Salt & Pepper

• 9x13 deep oven safe pan

Directions:

• Preheat oven to 425 degrees

• Wash and dice vegetables into very small pieces

• Mix together in bowl, mix with a large drizzle of olive oil

• Add a good amount of spices to the mixture

• Boil large pot of water with a large pinch of salt

• Add lasagna noodles and cook for 5 minutes

• While noodles cook, steam spinach until unthawed

• Run cool water over noodles

• Start to layer ingredients in this order: 1) noodles, red sauce, spinach, veggie filling, mozza - repeat

• Cover with tinfoil

• Cook for 45 minutes

• Remove tin foil and cook for another 15 minutes

• Finish off with a broil if needed

• Finish with parmesan